Kitchen Equipment Startup Checklist for Techs & Facility Managers

Whether it's due to an emergency or seasonality, some commercial kitchens shut down for an extended period. When select equipment sits idle and unused, that means it must be carefully started up and cleaned to meet the day-to-day needs of the establishment. Below is a quick kitchen equipment startup checklist that addresses common units in commercial spaces.

Power Sources

Before looking at any of the units, always check on main power supplies throughout the kitchen.

Gas: Start by checking that the main gas line works and there are no signs of leaks coming from the main line or any lines connected to equipment. Then, see if the gas supply valve is open and all standing pilots are lit.

Electric: See if the breakers are clean and clear of water before starting up equipment. Also, make sure circuit breakers aren't tripped or out of position.

Broilers

1. Power works
2. Gas flow isn't obstructed (if applicable)
3. Doors open and close properly
4. Gaskets are clean or clear of damage
5. Pilots are lit
6. Temperatures are correct (calibrate if necessary)
7. Electrical displays or controls work

Combi Ovens

1. Power works
2. Water supply is on and open
3. Water filters are clean or replaced
4. Steam and hot air flow work
5. Unit is descaled
6. Doors open and close properly
7. Gaskets are clean or clear of damage
8. Temperatures are correct (calibrate if necessary)
9. Electrical displays or controls work

Convection Ovens & Restaurant Ranges

1. Power works
2. Gas flow isn't obstructed (if applicable)
3. Doors open and close properly
4. Gaskets are clean or clear of damage
5. Pilots are lit
6. Measure temperatures and calibrate if necessary
7. Electrical displays or controls work

Conveyor Ovens

1. Power works
2. Power runs to the belts
3. Belts, pulleys, axial fans and other moving parts operate correctly
4. Temperatures are correct (calibrate if necessary)
5. Electrical displays or controls work

Fryers

1. Power works
2. Gas flow isn't obstructed (if applicable)
3. Pilot light works (if applicable)
4. Unit is cleaned and boiled out
5. Electrical displays or controls work

Griddles & Grills

1. Power works
2. Gas flow isn't obstructed (if applicable)
3. Pilot light works (if applicable)
4. Radiant positioning is correct
5. Flame distribution is correct
6. Temperatures are correct (calibrate if necessary)
7. Electrical displays or controls work
8. Surfaces and grates are clean

Ice Machines

1. Power works
2. Water supply is on and open
3. Water filters are clean or replaced
4. Air intake filter is clean or replaced
5. Machine is cleaned and sanitized
6. Bin is sanitized (if applicable)
7. Ice is properly made after test cycle

Reach-In Refrigerators & Freezers

1. Power works
2. Coils are clean
3. Fans are clean and functioning
4. Condenser and evaporator are working properly
5. Doors open and close properly
6. Gaskets are clean or clear of damage
7. Cooling temperatures are correct

Walk-In Coolers & Freezers

1. Power works
2. Coils are clean
3. Fans are clean and functioning
4. Condenser and evaporator are working properly
5. Doors open and close properly
6. Gaskets are clean or clear of damage
7. Door hardware and interior release work
8. Cooling temperatures are correct

Warewashers & Dishwashers

1. Power works
2. Water supply is on and open
3. Water filters are clean or replaced
4. Doors open and close properly
5. Gaskets are clean or clear of damage
6. Wash and spray arms are clear of damage
7. Conveyor models – Belt is sanitized
8. Wash and rinse temperatures are correct